PL191859B1 - Acidified butter like spread - Google Patents

Abstract

1. Method for producing a spreadable, continuous aqueous-dominant acidified cream, containing more than 35% by weight of fat, up to 3% by weight of protein, with a pH value lower than 5.8, Stevens hardness at a temperature of 5°C amounting to 200-1000 g, and at a temperature of 20°C amounting to 50-300 g, the free fat content, defined as the amount of fat released when the product is heated at a temperature of 65°C for 1 hour, amounting to 30-85% by weight calculated on the whole fat with melting properties similar to butter, including the steps of producing an emulsion, homogenizing it, cooling, filling packages and stabilizing the emulsion in packages, characterized in that the steps in which: a) a fat emulsion is produced are carried out in the given order in the aqueous phase, at 10-60°C; b) the emulsions are homogenized; c) cooling the emulsion to an acidification temperature of 20-50°C; d) acidifying the emulsion to a pH value lower than 5.8; e) other ingredients are optionally added, such as gelatin, thickening agents, stabilizers, flavoring agents, coloring agents, preservatives, salt; f) heat treat the emulsion at a temperature of 60-90°C for 5 seconds to 15 minutes, preferably using low shear; g) homogenize the emulsion at a temperature of 60-90°C; h) optionally, the emulsion is cooled to a temperature of 5-60°C; i) the product is filled into the packaging and cooled to a temperature of 5-15°C; j) the packaged product is left to stabilize for 1 to 10 days at a temperature of 5-15°C. 4. A spreadable, predominantly aqueous acidified cream, characterized by containing more than 35% by weight of fat, up to 3% by weight of protein, having a pH value of less than 5.8 and a Stevens hardness at 5°C of 200-1000 g, and at a temperature of 20°C amounting to 50-300 g, the free fat content, defined as the amount of fat released when the product is heated at a temperature of 65°C for 1 hour, amounting to 30-85% by weight, calculated on the total fat, with wherein the cream has one of the following properties: (a) after heating for 32 seconds from 20-38°C, has a viscosity (as defined herein) of less ……………………… PL PL PL

Description

Description of the invention

The invention relates to a process for the preparation of a spreadable acidified cream and to a cream prepared by this method. In particular, the invention provides spreadable creams with a fresh taste, smooth, creamy mouth feel, and a butter-like texture and melting properties.

Background of the invention

There is still a need among consumers for spreadable products that replace traditional butter in taste and texture, but on the other hand, are spreadable at refrigerator temperature and have a fresh flavor.

In addition to not being spreadable at refrigerator temperature, butter has a very high fat content. Moreover, the butter has a neutral taste that may be perceived as very fatty and heavy in the mouth by modern consumers. There is a clear need for fresher tasting products which are spreadable at refrigerator temperatures but which are smooth, creamy when consumed in the mouth, and with a fresh taste. Fresh taste means the immediate delivery of the water-soluble flavor and aroma components upon consumption.

Furthermore, it is desirable that such products show little or no syneresis, which is a loss of water when the product temperature is raised to room temperature.

US Patent No. 4,177,293 discloses a butter spread containing 19-48 wt% fat and a relatively high amount of protein, about 4.6-7.7 wt%. By rehomogenizing the cream-vegetable oil mixture, enriched with milk powder or protein concentrate, and with the addition of a stabilizer, a butter-like consistency and good spreadability are achieved.

US-4,769,255 describes a method of making a butter-like composition which is spreadable at refrigerator temperatures. The butter-like composition comprises both a water-in-oil emulsion and an oil-in-water emulsion in a weight ratio of at least 6 to 4. Such products are predominantly an oily continuous phase and are therefore not believed to produce a fresh taste perception.

US-4,772,483 discloses a product and method for making an all-dairy butter substitute. A cream with a butter fat content of about 40% is homogenized and heated to a temperature of 51 ° C (125 ° F). Salt, mono- and diglycerides, skimmed milk powder, locust bean gum (pea seed resin - acacia locust), lecithin, potassium sorbate and citric acid are added to the heated mixture. The resulting mixture is pasteurized, homogenized and packaged. The protein content of the product is, for example, 2.3% by weight. It has been found that the disclosed products are not acidified soft products, but are very stable oil-in-water emulsions that do not have butter-like melting properties.

EP 0800769A discloses a process for the preparation of a dairy spread containing an acidified and homogenized cream.

Patent US-3,962,464 discloses a method of producing a butter-like dairy product comprising a specific acidification step. The products produced by this process have been found to be soft and pourable.

DE-A-3324821 discloses a sour cream spread. The cream containing skimmed milk powder, starch and gelatin is heated to 110 ° C, cooled and fermented to a pH of 4.0-4.5. Optionally, other ingredients are added. The mixture is then cooled to about 4 ° C and allowed to crystallize in the fermentation tank. The obtained product is homogenized and packed.

None of these documents disclose a sour cream product with a butter-like texture, spreadable, Stevens value at 5 ° C of 200-1000 g, more preferably 300-800 g, and most preferably 400-800, in the mouth it gave the impression of smoothness, creaminess, but at the same time a feeling of freshness and not sour taste when consumed.

Many famous products are high in protein. Although these proteins form a dense, cheese-like texture during acidification and coagulation, but quite different from the preferred butter-like texture produced by the process of the invention. It is argued that in such products a high protein content is necessary to obtain a product with the desired firmness.

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A further disadvantage of the known products is that the high protein content will prevent the formation of a butter-like texture. Moreover, such products are believed to have a sour taste and a stable structure which makes them "thick" in the mouth.

The object of the invention is to provide an acidified cream with a butter-like texture and butter-like melting properties. It is believed that the melting properties of known cheese-like products will be significantly different from the melting properties of butter. A suitable description of the butter-like texture and butter-like melting properties for the products of the invention is provided below.

Other known cream-containing products have a low protein content, less than 3% by weight, but these products do not have the required firmness, and are also considered to be very stable so that they do not exhibit butter-like melting properties. Such products at refrigerator temperature have a spoonable or pourable consistency.

The object of the invention is spreadable, acidified water continuous creams which are very suitable as butter replacers in cold applications such as for spreading on bread or sandwiches.

Brief Description of the Invention

The invention provides a process for the preparation of a spreadable, predominantly continuous aqueous acidified cream containing more than 35 wt.% Fat, up to 3 wt.% Protein, pH less than 5.8, Stevens hardness at 5 ° C of 200. -1000 g, and at 20 ° C 50-300 g, the free fat content, defined as the amount of fat released when the product is subjected to heating at 65 ° C for 1 hour, is 30-85 wt.% On total fat, similar melting properties of butter, including the steps of producing an emulsion, homogenizing it, cooling it, filling packages and stabilizing the emulsion in packages, consisting in the following steps in which:

a) preparing a fat emulsion in a water phase at a temperature of 10-60 ° C;

b) homogenizing the emulsion;

c) cooling the emulsion to an acidification temperature of 20-50 ° C;

d) acidifying the emulsion to a pH of less than 5.8;

e) optionally added other ingredients such as gelatin, thickeners, stabilizers, flavoring agents, coloring agents, preservatives, salt;

f) subjecting the emulsion to heat treatment at 60-90 ° C for 5 seconds to 15 minutes, preferably using low shear;

g) homogenizing the emulsion at a temperature of 60-90 ° C;

h) optionally cooling the emulsion to 5-60 ° C;

i) the product is filled into packages and cooled to a temperature of 5-15 ° C;

j) the packaged product is left to stabilize for 1 to 10 days at 5-15 ° C. Preferably, the homogenization step (b) before acidification of the emulsion is carried out at a temperature of 40-60 ° C and a pressure of 1.5x10 ⁷ Pa to 2x 10 ⁷ Pa, and the post-acidification homogenization in step (g) is carried out at a temperature of 60-90 ° C and a pressure of 50 x 10 ⁶ Pa to 150 x 10 ⁶ Pa.

Preferably in step (i) the product is packaged while hot at a temperature of 60-90 ° C.

The invention also relates to a spreadable, water-predominantly acidified cream containing more than 35 wt.% Fat, up to 3 wt.% Protein, a pH lower than 5.8, a Stevens hardness at 5 ° C of 200- 1000 g, and at 20 ° C of 50-300 g, the free fat content, defined as the amount of fat released when the product is subjected to heating at 65 ° C for 1 hour, is 30-85% by weight on total fat, the cream being has one of the following properties:

(a) after heating for 32 seconds from 20-38 ° C, it has a viscosity (as defined herein) less than

Pa · s, preferably 0.05-10 Pa · s, more preferably 3-10 Pa · s, most preferably 5-8 Pa · s, at a shear rate of 10 s ^-1 ;

(b) after heating for 32 seconds from 20-38 ° C and then slowly increasing the temperature to 40 ° C for 270 seconds, it has a viscosity between 0.05 and 2.5 Pa · s, more preferably between 0.05 and 2 Pa · s, even more preferably between 0.05 and 1.6 Pa · s, and most preferably between 0.1 and 1.4 Pa · s, contributes to a shear rate of 10 s ^-1 ;

(c) in one interval of 4 seconds during the 32 second measurement period where the product is heated from 20-38 ° C, the average viscosity drop is 2-15 Pa.second at shear rate4

The time is 10 s- ¹ , the cream containing intact fat globules and free fat in the form of loose, bridged aggregates of fat globules.

Preferably the cream according to the invention comprises as protein a dairy protein obtained from a dairy source selected from the group consisting of skim milk, buttermilk, concentrated milk protein, whey protein, butter serum, whole milk, fresh cheese, other suitable milk protein sources and combinations thereof. .

Preferably it has a total protein content between 0.1 and 3 wt%, more preferably between 0.8 and 2.3 wt%, most preferably between 0.8 and 1.8 wt%.

Preferably the cream contains butter whey protein in an amount of 0.01-1% by weight, preferably 0.05-0.3% by weight.

In another preferred embodiment, the cream contains 40-80 wt.% Free fat, preferably 50-75 wt.% Of total fat.

Also preferably the cream comprises 40-80 wt.% Fat, preferably 40-70 wt.% Fat, most preferably 45-60 wt.% Fat.

Preferably, the cream according to the invention has a weight to protein content ratio of the product ranging from 70: 1 to 12: 1, more preferably 60: 1 to 25: 1 and most preferably 40: 1 to 30: 1.

In another preferred embodiment the cream comprises a fat blend with an N10 value between 40 and 80, and an N25 between 5 and 15, and an N35 between 0 and 5 combined with a difference between N10 and N25 between 35 and 65.

Detailed Description of the Invention

For the purposes of the invention, dry matter is defined as "the totality of the non-volatile components of the product. This includes fat, protein, carbohydrates and minerals.

In the specification and claims, the expression "spreadable cream" is intended to include a plastic spreadable cream that can be applied to bread both at refrigerator and room temperature without breaking the bread. The spreadable creams according to the invention have a Stevens value at 5 ° C of 200-1000 g and a Stevens value at room temperature (about 20 ° C) of 50-300 g. not like traditional butter.

For the purposes of the invention, the term "cream is defined as an emulsion, the predominantly aqueous continuous phase containing dairy or vegetable fat. The term "cream is further used in conjunction with the prefix" dairy "to indicate as a starting material material containing emulsified dairy fat.

Spreadable cream products are described, for example, in EP-A-347009 or EP-A-63389.

These documents disclose compositions containing a cream or an acidified cream as a dispersed aqueous phase present in a continuous fat phase. It should be assumed that crystallized fat is the basis of the stiffness (firmness) of these products. Such products do not have a continuous water phase and therefore do not exhibit the fresh taste which is part of the flavor of the product of the invention.

Applicants believe that the butter-like texture of the predominantly continuous water-phase products of the invention is due to the presence of two types of fat structures; so-called intact fat globules and so-called free fat. Free fat is generally in the form of less stable fat globules.

The structure of free fat in the product according to the invention is characterized by loosely bridged aggregates of these fat globules. Presumably, bridging or coalescence occurs between these free fat globules.

Intact fat globules are individual fat structures completely stabilized by the presence of proteins. Intact fat globules are essentially neither bridged nor aggregated.

Applicants believe that on heating the free fat structure will melt, break and separate into an emulsion, resulting in a reduction in mouth viscosity and flavor of the fat dissolved flavors, while in-mouth melting of the intact fat globules provides a long lasting creamy taste.

It is believed that the presence of these two types of fat structures creates a spreadable texture, combined with the desired in-mouth melting properties of the products of the invention. Presumably the presence of both intact (neither bridged nor aggregated) fat globules and free fat in the form of bridged fat globules represents

A butter-like texture in the sense that two fat structures with different melting properties can be identified in both the butter and the product of the invention.

The products according to the invention have an excellent taste in the mouth when consumed. The product melts in the mouth and the structure breaks down due to the high temperature. After the first sensation of fat-soluble taste, there is a feeling of creamy, fresh taste.

Nevertheless, the products of the invention can be clearly distinguished from butter-like and margarine-like products both because of the substantial fat continuous phase in the latter and because of the lower percentage of non-bridged fat structure in the products of the invention.

The method of measuring the amount of free fat present in the product at a temperature of 65 ° C is further illustrated in the examples.

The amount of free fat in the products of the invention at a temperature of 65 ° C is 30-85 wt.%, Preferably 40-80 wt.%, More preferably 50-75 wt.% Of the amount of total fat. The remaining fat appears as intact fat globules.

Applicants believe that the butter-like melting properties of the products of the invention can be expressed as a change in viscosity at a shear rate of 10s ^-1 over a defined temperature course.

The method of determining the viscosity is illustrated in the examples. All viscosity values reported in this application were determined by this method and under the conditions stated.

According to this method, the composition is heated to 20 ° C to 38 ° C for 32 seconds to measure the viscosity. During heating, the viscosity is measured at a shear rate of 1s ^-1 . After a period of 32 seconds, the composition is heated with a very slow temperature increase to

40 ° C for 270 seconds at a shear rate of 10s ^-1 (see examples).

For compositions of the invention having butter-like melting properties, it has been found that at least one of the following properties is present when the compositions are subjected to the above shear heating method:

(A) after 32 seconds, during which the products are heated from 20-38 ° C, the viscosity is less than 10 Pa · s, preferably 0.05-10 Pa · s, more preferably 0.5-10 Pa · s, still more preferably 3-10 Pa · s, most preferably 5-8 Pa · s, at a shear rate of 10 s ^-1 ;

(B) After heating for 32 seconds at 20-38 ° C, followed by a slow increase in temperature to 40 ° C over a period of 270 seconds, the viscosity is between 0.05 and 2.5Pa s, more preferably between 0.05 and 2 Pa · s, even more preferably between 0.05 and 1.6 Pa · s, and most preferably between 0.1 and 1.4 Pa · s, at a shear rate of 10 s ^-1 ;

(C) The products of the invention show, within one period of 4 seconds during a measurement period defined above 32 seconds, an average viscosity drop of 2-15 Pa · s per second, at a shear rate of 10s- ¹ .

Preferably the products of the invention exhibit two of the above properties (A) - (C) and most preferably all of the properties (A) - (C).

It should be assumed that the essential water phase continuity in the products according to the invention plays a large role in the freshness and lightness of these products. Combined with such a fresh mouthfeel, the product gives a creamy, non-sticky mouthfeel and leaves no greasy feeling.

Continuity of water in the product can be confirmed by determining the conductivity of the spread. This method is illustrated in the examples. The predominantly aqueous continuous phase is confirmed by a conductivity of the product according to the invention of 0.1-50 mScm ^-1 , preferably 0.1-10 mScm ^-1 at 10 ° C.

The claimed cream derives its taste in part from being acidified, that is to say that at least some of the dairy ingredients have been treated with either an edible acidulant, or with acidifying microorganisms such as lactic acid bacteria and sourdough cultures, or with an acid-producing compound, such as gluconodeltalactone.

Accordingly, the products of the invention have a pH of less than 5.6, preferably less than 5.6, more preferably between 4.0 and 5.6, most preferably between 4.7 and 5.0.

Creams according to the invention contain more than 35 wt.% Fat, preferably 40-80 wt.% Fat, more preferably 40-70 wt.% Fat, most preferably 45-60 wt.% Fat.

The fat may be of dairy origin, but it is also possible to replace some or all of the dairy fat with vegetable fat. Preferably, at least 20% by weight of the total

The amount of fat is butterfat. More preferably the amount of butterfat to vegetable fat is in the weight range 20/80 to 80/20. The most preferred weight ratio of butter fat to vegetable fat is between 40/60 and 60/40.

The dairy fat in the products of the invention may be obtained from a dairy source such as cream, butter, butterfat or a fraction thereof, fatty milk, protein-fortified milk, condensed milk, vegetable fat fortified skimmed milk, fresh cheese, cream cheese, or a mixture of the two. of these, the use of cream as one of the fat sources is preferred.

The vegetable fat may be derived from any vegetable fat source. The vegetable fat is preferably selected from the group consisting of palm oil, palm kernel oil, soybean oil, sunflower oil, rapeseed oil, coconut oil, rice husk oil, and combinations thereof; either as such or fractionated, hardened or inter-esterified.

The solid fat content of the fat blend of the products according to the invention preferably is an indicator of rapid melting in the mouth. Preferred mixtures melt faster than butter. Preferably, for the fat blends in the product according to the invention, the N10 value is between 40 and 80, the N25 value between 5 and 15 and the N35 value between 0-5. Preferably the difference between the N10 and N25 values for the products according to the invention is between 35 and 65. The solid fat content in the ratio the total weight of the fat blend can be measured by the known method of pulsed NMR (ref. Fette, Seifen, Anstrichmittel 1978, 80, No. 5, pp. 180-186).

The products according to the invention contain less than 3% by weight of protein. It has been found that if more protein is present, a dense, cheese-like product is obtained. Preferably the amount of protein is between 0.1 and 3 wt%, more preferably between 0.8 and 2.3 wt% and most preferably between 0.8 and 1.8 wt%.

The protein present is preferably dairy protein and can be derived from dairy sources such as dairy products, skim milk, buttermilk, dairy protein concentrate, butter serum, whey protein, whole milk, fresh cheese, other suitable dairy protein source, or mixtures thereof.

In addition to the proteins found in the dairy cream used as starting material, additional proteins may be added to the product of the invention. A preferred source of additional protein is butter whey. It is assumed that the butter whey phospholipids contribute to a better, milder taste in the mouth and to destabilization of the emulsion during melting in the mouth.

In the products of the invention it is preferred to have a butter serum derived protein in an amount of 0.01-1 wt%, more preferably 0.05-0.3 wt%.

Optionally, phospholipids, preferably lecithin, may be present in the product according to the invention, preferably in an amount of 0.05-0.5% by weight, more preferably 0.1-0.4% by weight and most preferably 0.1-0.3% by weight.

Said phospholipids can be derived, for example, from a dairy source such as cream, butter or from vegetable sources.

Preferred products according to the invention contain 0.1-10 wt%, more preferably 0.5-6 wt%, most preferably 0.1-3 wt% phospholipids based on the total amount of protein.

To obtain the desired texture and mouthfeel, it is preferred that the product has a fat to protein ratio of 70: 1 (weight ratio) to 12: 1 (weight ratio), preferably 60: 1 to 25: 1. and most preferably 40: 1 to 30: 1 in combination with a fat content greater than 35 wt% and a protein content less than 3 wt%, preferably less than 2.3 wt%. It is presumed that products containing a lower weight ratio of fat to protein exhibit a more compact structure due to protein coagulation. This is not intended for the product according to the invention.

The products according to the invention are characterized by a Stevens hardness value at 5 ° C of 200-1000 g, preferably 300-800 g, most preferably 400-800 g and a Stevens hardness value at 20 ° C of 50-300 g, preferably 75- 200g. It is presumed that this Stevens hardness value at 5 ° C is higher than would be expected for sour cream based products containing less than 3 wt% protein and more than 35% fat.

Preferably the dry matter content of the product according to the invention is between 30 and 70% by weight, more preferably 40-70% by weight and most preferably between 50 and 65% by weight of the total product.

PL 191 859 B1

In order to achieve even better texture and mouthfeel, a protective hydrocolloid or other structuring agent may be present in the products of the invention in an amount of 0.1-1% by weight, preferably 0.1-0.7% by weight, selected from the group consisting of agar, alginates, starch, gelatin, xanthan, locust bean gum, gelatin or gelatin substitutes, carboxymethyl cellulose, guar gum, or mixtures thereof. Other suitable means not mentioned herein can also be used. More preferably, said protective hydrocolloid is gelatin or a gelatin substitute. The addition of a small amount of a protective hydrocolloid to the product of the invention results in a surprisingly large improvement in the butter-like structure and reduction of syneresis. Presumably, this protective hydrocolloid fixes the water phase around intact fat globules, reducing bridging between intact fat globules. As a result, a product with a better creamy mouthfeel is obtained as the amount of intact fat globules is believed to increase in products containing a small amount of protective hydrocolloid.

Optionally, an emulsifier is present in an amount of up to 0.3% by weight, preferably up to 0.2% by weight of the final product. The emulsifier may be selected from the group consisting of monoglycerides, diglycerides, lactates, polyglycerol esters, diacetyl tartaric esters, and mixtures thereof.

Optionally, additives such as salt, herbs, spices, perfumes, coloring agents, preservatives and the like may be added, although it is believed that if the butter-like spread of the present invention is used as a primer, neither is needed. Normally to the spread used as a butter spread, at least some salt may be added. The preferred amount of salt is 0.01-2%.

A preferred embodiment of the invention relates to a spreadable, water-continuous acidified cream having:

(a) 40-70 wt.% of a fat of which at least a part is of dairy origin;

(b) 0.01-1 wt% buttermilk protein;

(c) pH 4.5-5.0;

(d) a total protein content of less than 2.3% by weight;

(e) Stevens hardness value at 5 ° C of 400-800 g;

(f) a free fat content (as defined herein) of 50-75 wt.% total fat;

(g) has butter-like properties upon melting, demonstrated by a 32 second viscosity (as defined herein) of less than 10 Pa · s at a shear rate of 10 s ^-1 .

The homogenization of the product is carried out in two separate homogenization steps, before and after acidification to obtain the desired product structure.

Homogenization before acidification (step b) is preferably carried out at a temperature of 40-60 ° C, under a pressure of 1.5 x 10 ⁷ Pa - 2 x 10 ⁷ Pa (150 to 200 bar). which in the second stage the homogenization pressure is lower than in the first stage. The pressure in the second stage is preferably lower than 1x10 ⁷ Pa (100 bar), more preferably lower than 5x10 ⁶ Pa (50 bar).

The post-acidification homogenization (step g) is preferably carried out at the same or lower homogenization pressure as in the first homogenization step (step b). This second homogenization is preferably carried out as a one-step homogenization.

The acidification in step (d) can be carried out chemically or microbiologically, or with an acid-producing substance such as a gluconodeltalactone. If the emulsion is microbiologically acidified, the acidulant culture may be a multigrade starter containing one or more strains selected from the group consisting of Lactococcus lactis, subsp. cremoris, Lactococcus lactis, subsp. lactis, Lactococcus lactis, subsp. lactis var. diacetylactis, Leuconostoc mesenteroides, subsp. cremoris, yoghurt starter cultures (mixture of Streptococcus thermophilus and Lactobacilus delbreuckii, subsp.bulgaricus), or mixtures thereof.

According to another embodiment of the invention, multigrade thermophilic starters are used containing strains selected from the group of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus casei, Bifidobacteria or any combination of strains ensuring that acidification takes place as needed, i.e. preferably to a pH below 5.8. In a preferred embodiment of the invention, a multigrade starter containing Lactobacilus lactis subsp. cremoris, Lactobacillus lactis subsp. lactis, Lactobacillus lactis subsp. lactis var. diacetylactis and Leuconostoc mesenteroides subsp.cremoris.

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The fermentation is inhibited in a suitable manner, such as by heating at a pH of less than 5.8, preferably less than 5.6, more preferably between 4.0 and 5.6, even more preferably between 4.6 and 5.2. and most preferably between 4.7 and 5.0.

Acidification is preferably carried out at a temperature of 18-50 ° C.

If heat treatment is used to inhibit fermentation, it is preferably carried out at a temperature greater than 58 ° C, more preferably between 58 ° C and 90 ° C for 0.1-30 minutes, preferably 1-10 minutes, after step (d ).

Another preferred method of carrying out the heat treatment is the use of a tubular heat exchanger in a continuous process. Shorter heating times are then obtained.

Such heat treatment may be chosen such that the culture used for acidification becomes inactive or remains (partially) active to allow for further maturation in the package.

If a compound such as potassium sorbate is added after fermentation, which may cause an increase in the pH value, the pH value is preferably lowered accordingly after fermentation, for example to 4.5 to compensate for said increase in the pH value.

According to a preferred embodiment, acidification is stopped at a pH value of 4.3-4.6, and then 0.02-1% by weight of potassium sorbate is added in step (e), after which a pH value of between 4.7 and 5 is preferably achieved. 0.

According to yet another embodiment, acidification is continued until a pH of less than 5.8 is reached. Thereafter, the pH value can be further adjusted upwards or downwards. For example, upward correction of the pH value by using potassium citrate, dairy cream or non-sour milk.

In step (e), other ingredients such as gelatin, thickeners, stabilizers, perfumes, coloring agents, preservatives, salt are optionally added. If necessary, a further fat phase may be added to this step.

After acidification, in step (f) the emulsion is heat treated at 60-90 ° C for 0.1 to 15 minutes, preferably 1-15 minutes, preferably under low shear. Applicants believe that applying a heat treatment between 60 ° C and 90 ° C is useful in obtaining a product with the desired firmness, expressed as a Stevens value of 200-1000 g at 5 ° C.

After acidification and further heat treatment and possible homogenization, the hot product is filled into containers at a temperature of 60-90 ° C, preferably 75-85 ° C, after which the containers are cooled to a temperature of 5-15 ° C, preferably 5-10 ° C .

In an alternative embodiment of the invention, as noted above in step (h), the product is cooled to a packing temperature of 5-60 ° C, preferably 8-30 ° C, and most preferably 10-15 ° C and then introduced into the packages at this temperature.

In an alternative embodiment of the invention, the product may be foamed prior to filling, for example by treatment with nitrogen, CO2 or mixtures thereof.

Preferably the filled containers are allowed to rest for some time after filling to allow the final texture of the product to develop. Preferably the containers are left undisturbed at 5-15 ° C for 1-6 days.

It should be assumed that a typical butter-like texture with two different fat phases, as noted above, may develop advantageously under resting conditions after the product has been packaged.

It is also an object of the invention to provide a product with a mildly neutral taste which has a shelf life of several weeks. In a preferred embodiment, the products of the invention have a confined storage life of 8 weeks or more, meaning that no flavor and structure changes will occur during this period during storage.

In order to obtain increased storage stability in a closed container, the cream is filled into containers, preferably at a temperature greater than 65 ° C, and the containers are then hermetically sealed. When filling at temperatures higher than 70 ° C, even better storage stability is possible. At these higher temperatures, the shelf life of the product in closed containers may be 8 weeks or even more.

The product according to the invention can be used as an alternative to cold-applied butter, such as for application to bread. In addition, the product of the invention can be used in warm and hot applications such as baking, for use as an ingredient in a sauce, and for use in shallow frying (in a pan).

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The invention is applicable to complex food products such as creams, spreads, sauces containing at least 30% by weight of the acidified cream according to the invention.

The invention is illustrated in the following examples.

In this specification, the terms "oil and" fat are used interchangeably.

Examples

Determining the value of the Stevens number

Stevens hardness (St), expressed in grams, is determined 1 week after production. The product is stored at 5 ° C and then stabilized for 24 hours at 5 ° C or 20 ° C. The Stevens number value is measured using a 12.7 cm (0.5 inch) diameter cylindrical penetration probe and a Stevens-LFRA Texture Analyzer (available from Stevens Advanced Weighing System, Dunmore, UK) or an SMS Texture Analyzer XT2 (from Stable Microsystems, Surrey, UK) The loading is 1000 g for the LFRA device and 25000 g for the SMS TA-TK2. The probe of the Stevens LFRA Texture Analyzer in "normal operation" penetrates to a depth of 10 mm at a penetration rate of 2 mm / s.

Determination of the free fat content at 65 ° C

Free fat is the amount of fat released by subjecting a sample dispersed in water to a heat treatment at 65 ° C for 1 hour. A butyrometer is used to measure the fat content of the cheese (ex Fischer, 0-40% fat scale, 3 g sample input).

The butyrometer, closed at the narrower side, is filled with water at a temperature of about 65 ° C to half its volume.

The product, which has been stored at 5 ° C for at least 16 hours, in an amount of 2-3 grams is transferred to a butyrometer to measure the fat content of the cheese. The weight of the sample is recorded [in (g)]. The butyrometer then closes on the wider side, turns and removes the cap on the narrow side. After gentle rotation (Retch mix TM01, speed 30%) to disperse the sample, the butyrometer is placed in a water bath at 65 ° C for 10 minutes. The butyrometer is then gently rotated (Retsch mix TM01 apparatus, speed 30%) and 65 ° C water is added to the end through the narrower end.

Then the butyrometer is placed in a Gerber ^TM centrifuge, maintained at 65 ° C, and centrifuged for 15 minutes 500g. Then the butyrometer is slowly rotated and it fills with water at 65 ° C up to the 35% mark. The butyrometer is spun at 500g for the next 15 minutes, after which the fat is read on the butyrometer. The top layer is separated free fat.

The amount of free fat is expressed as the weight percent of total fat. The following formula applies:

Free fat (%) = {[(R1-R2) * 3 / W] / percentage of fat in the sample} * 100, where R1 = top of the separated clear fat layer (%)

R2 = bottom of clear fat layer (%)

W = sample weight (g) = apparatus constant for butyrometer (g)

Determination of conductivity

The conductivity was measured in a known way with a conductometer (Philips type pw 9526 Digital Conductometer) and a measuring cell consisting of two metal plates (cell constant is 0.13 cm ^-1 ). The measuring cell was calibrated with a KCl solution of known conductivity. The sample was measured by pressing the plates into the product and reading the result on a conductometer.

Viscosity measurement

Determination of the viscosity during melting (rapid direct measurement method) is carried out as follows:

The viscosity of the sample is measured with a Physica Reometer type Reolab MC 100 ^™ . Readings were made and the result was entered into a computer equipped with OTTI software for calculations. The rheometer is equipped with a plate with a conical configuration (cone diameter is 4 cm), the temperature of which can be corrected. The gap between the cone and the plate is set to 0.5 mm.

PL 191 859 B1

Sufficient sample is placed on the plate to fill the space between the cone and the plate. After the cone is in place, the excess is removed. The sample is then allowed to stabilize at 20 ° C provided by the plate for 5 minutes. Sets the shear rate of the cone to 10s ^-1 .

The measurement is started by starting the rheometer and changing the plate temperature from 20 ° to 38 ° C every 4 seconds in a period of 32 seconds. The product temperature is then slowly raised to 40 ° C over -1

270 seconds, maintaining a shear rate of 10s ^-1 Viscosity readings are taken at intervals of 4 seconds for a period of 0-360 seconds.

According to the applicants, the results can be interpreted as follows:

Time relative to viscosity gives the value of "change in taste in the mouth during melting."

The first part of the measurement curve gives the rate of viscosity decline. This parameter is calculated taking into account the average change in viscosity over a period of 4 seconds in the first 32 seconds of the measurement.

The viscosity is read at 32 seconds to give the "molten product viscosity" value. For products according to the invention, the viscosity after 32 seconds, during which the temperature rises from 20 ° -1 to 38 ° C with a shear rate of 10 s, ^is preferably less than 10 Pa · s.

The end of the curve (302 seconds) gives the viscosity of the sample after it has been completely melted and processed. For the products of the invention, the viscosity after heating for 32 seconds from 20 ° C to 38 ° C at a shear rate of 10 s ^-1 , followed by a slow temperature increase to 40 ° C for 270 seconds and a shear rate of 10 s ^-1 is between 0.05 and 2.5 Pa · s.

Example 1

Procedure for producing up to 100 kg of said product. The composition of the product is given in Table I.

Butter whey powder (BAEF from Corman) was added to the molten vegetable fat (50 ° C) and the mixture was homogenized in a Turra'ie apparatus (Janke & Kunkel type 145) at speed 6 for 2 minutes. The resulting mixture (and the remaining melted vegetable fat) was added to the dairy cream (at 50 ° C) to form a coarse pre-emulsion with agitation (150L Terlet reactor, stirrer speed 80 rpm). The resulting mixture was homogenized at 50 ° C and 2x10 ⁷ Pa (200 bar) pressure (Gaulin Lab100-5PA, flow: 200 l / h). The resulting emulsion was then cooled to 28 ° C (50 L Terlet reactor, slow intermediate mixing at 20 rpm). The emulsion was acidified with a mixture of 0.025% by weight of cultures of Lactococcus diacetylactis A from Wiesby and a starter mixture of Probat 505 from Wiesby containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis var. diacetylactis, Leuconostoc masenteroides subsp. cremoris. The emulsion was acidified until a pH of 4.5 was reached. After acidification, carboxymethylcellulose (7H 4XF, from Hercules), gelatin (Bloom 250, from PB Gelatin, lerseke), salt, sorbate and carotene were added. The ingredients were mixed for 1 minute at 1500 rpm (55 ° C) in a ^{Wolff Cutter TM} from Wolff Aparatebau GmbH and heated to 85 ° C for 5 minutes (350 rpm). The mixture was then homogenized under a pressure of ^{1x10 7} Pa (100 bar) (Gaulin LAB60-10TBS, 60 l / h) at a temperature of 85 ° C. The product at a temperature of 85 ° C was filled in resealable packages which were left undisturbed at 5 ° C for 6 days.

Example 2

The product composition is given in Table I. The procedure was the same as in Example 1 except for the following modifications. The acidified mixture was homogenized under a pressure of 1 x 10 ⁷ Pa (100 bar) (Gaulin LAB60-10TBS, 60 l / h) at 85 ° C. The outlet of the homogenizer was connected to a static mixer (length: 2m, internal diameter: 19mm). The product was cooled to 25-30 ° C and packaged. The closed packages were left undisturbed at 5 ° C for 6 days.

Example 3

The composition of the product is given in Table I.

Fresh cream cheese and dairy cream (50 °) were mixed to form an emulsion (6 minutes in a Turaks machine from Janke & Kunkel, speed 6). This emulsion was then cooled to 42 ° C. The emulsion was acidified with 2.5% of the MSKR1 preculture (preparation of the preculture according to Wiesby's instructions). The emulsion was acidified until a pH of 4.5 was reached. After acidification, carboxymethylcellulose (7H 4XF from Hercules), gelatin (Bloom 250 from PB Gelatin, Lerseke), salt, sorbate and carotene were added. The ingredients were mixed for 1 minute at speed 15 (55 ° C) in a Stephan ^TM (Stephan UMC 5 Electronic) and heated to 85 ° C for 5 minutes (speed 6). Mieszaninęhomogenizowano then under a pressure of 1 x 10 ⁷ Pa (100 bar) (Rannieminilab 830H, 10 l / h) at 85 ° C. The hot product at the temperature of 85 ° C was filled into the packages, and the closed packages were left undisturbed at the temperature of 5 ° C for 6 days.

PL 191 859 B1

Tabel a I: Composition compositions

Ingredients Example 1% by weight Example II% by weight Example III% by weight Butter 6.1 6.1 Vegetable fat (1) 22 22 Dairy cream 40% 70 70 Dairy cream 60% 89 Fresh cream cheese (2) 10 Buttermilk powder 0.5 0.5 Carboxymethylcellulose 0.25 0.25 0.25 Gelatine 0.25 0.25 0.25 salt 0.2 0.2 0.3 Potassium sorbate 0.07 0.07 0.12 β-carotene 6-7 ppm 6-7 ppm

(1): Palm nut oil from Loders Croklaan IMCO DP 3115; Chart N: 20 ° C-26; 30 ° C -2; 35 ° C -0.

(2): Fresh cream cheese is a base product, having a dry matter content of 52 wt.%, A protein content of 7 wt.%, A pH of 4.7-4.8, a fat content of 43 wt.%. Water was added to 100%.

The obtained products are characterized in Table II. All measurements were made after the products had been stored at 5 ° C for 5 days.

Table a II: Product characteristics:

Example 1 Example 2 Example 3 Fat content (wt%) 55 55 59 Protein content (wt%) 1.6 1.6 2.5 pH 4.78 4.86 4.92 Stevens value 5 ° C (g) 746 759 276 Dry weight (wt%) 61.44 61.21 67 Conductivity (MSCM ^-1, 10 ° C) 1.9 1.9 ND Free Fat Content (wt%) 66 71 ND Viscosity (Pa s) after 32 sec. (as defined) 2.9 ND ND Slope (Pa ss ^-1 ) 12-1 6 seconds 16-20 seconds 8 5 Viscosity (Pa s) after 302 sec. (as defined) 0.6 ND ND

NA - Not specified

All products were spreadable upon removal from the refrigerator and had a butter-like texture with a fresh, creamy and mild mouthfeel. All products showed little or no syneresis.

Example 4

The composition of the product is given in Table III.

Buttermilk powder (BAEF from Corman) was added to the melted vegetable fat (50 ° C) and this mixture was dispersed in a Turrax (ex Janke & Kunkel type 145) at speed 6 for 2 minutes. The resulting mixture (and the remaining melted vegetable fat) was added to the dairy cream (at 50 ° C) while stirring (Terlet 1501 reactor, mixer speed at 50 ° C) to form a coarse pre-emulsion. The resulting mixture was homogenized at 50 ° C under a pressure of 1 x 10 ⁷ Pa (100 bar) (Gaulin Lab100-5PA, flow 200 l / h). The resulting emulsion was then cooled to 28 ° C in a tubular heat exchanger. The emulsion was acidified with 0.025% of the mixture

A culture containing Lactococcus diacetylactis A ex Wiesby and a Probat 505 starter mixture ex Wiesby containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis var. diacetylactis, Leuconostoc masenteroides subs. cremoris. The emulsion was acidified to a pH of 4.5. After acidification, carboxymethylcellulose (7H 4XF from Hercules), gelatin (Bloom 250 from PB Gelatin, lerseke), salt, sorbate and carotene were added. The ingredients were mixed for 1 minute at 1500 rpm (55 ° C) in a Wolff Cutter ^™ mixer from Wolff Apparatebau GmbH and pasteurized in a heating system at a temperature of 55 ° C to 75 ° C for a few seconds. The mixture was then homogenized under a pressure of 5 x 10 ⁶ Pa (50 bar) (Nivo Soari, Parma Italy, 101 l / h type PANDA SN 3354) at 75 ° C. The hot product at 75 ° C was filled into sealed packages which were left undisturbed at 5 ° C for 6 days.

Example 5

The composition of the product is shown in Table III.

The method of Example 4 was used with the modification that, at least after the homogenization step, the product was cooled to 25 ° C before filling into packages. The packages were left undisturbed at 5 ° C for 6 days.

Example 6

The composition of the product is given in Table III.

The method of example 5 was used.

Table III: Compositions of compositions according to Examples 4-6

Ingredients Example 4% by weight Example 5% by weight Example 6% by weight Vegetable fat (1) 22 22 Dairy cream 40% 76.61 76.66 34.8 Fat (2) 33.8 Buttermilk powder 2.7 Powdered butter serum 0.5 0.5 0.43 Carboxymethylcellulose 0.25 0.25 0.28 Gelatine 0.25 0.25 0.8 salt 0.25 0.2 0.2 Potassium Sorbate 0.07 0.07 0.06 β-carotene 6-7 ppm 0.07 0.06

The composition is up to 100% filled with water.

(1): Palm kernel oil from Loders Croklaan IMCO DP 3115, graph N: 20 ° C - 26, 30 ° C - 2.35 ° C - 0.

(2): Fat blend consisting of coconut oil, fractionated palm olein and soybean oil; N10 = 35.

Table IV: Characteristics of the products according to Examples 4-7

Example 4 Example 5 Example 6 1 2 3 4 Fat content (wt%) 52.65 52.65 48 Protein content (wt%) 1.72 1.72 1.71 pH 4.84 4.74 4.75 Stevens value 5 ° C (g) 632 751 990 Conductivity (MSCM ^-1, 10 ° C) 4.2 4.2 4.6

PL 191 859 B1 cont. table IV

1 2 3 4 Dry weight (wt%) 57.34 57.34 53.34 Free Fat Content (wt%) 66 62 68 Viscosity (Pa · s) after 32 sec. (by def.) 1.4 2.4 5.2 (Pa s. Slope ^-1 ) 12 7.1 4.8 Viscosity (Pa · s) after 302 sec. (by def.) 0.9 1.5 2.0

NA: Not specified

All products were spreadable upon removal from the refrigerator, had a butter-like texture and had a fresh, creamy and mild mouthfeel.

Comparative example A.

The properties of a typical whipped butter were determined by the method given above:

- average viscosity decrease (in slope) over the interval of 4 seconds, measured during the first 32 seconds: 8 to 20 Pa · s per second at a shear rate of 10 s ^-1 .

a viscosity after 32 seconds at a shear rate of 10 s ^{-1 of} about 5 Pa · s, and a viscosity after 270 seconds to 1 seconds of about 0.01 Pa · for a shear rate of 10 s ^-1 .

- Applicants believe that a low viscosity value of 0.01 Pa · at 302 seconds is an indication of a poor mouthfeel. The slope of the curve, from 8 to 20 Pa · s per second at a shear rate of 10 s ^-1 , presumably is an indication of the rapid melting properties.

- the conductivity of the butter was 0.00 mScm ^-1 , which is an indication of the production of a continuous fat phase product.

Comparative Example B of a part of cream standardized to a fat content of 26% was pasteurized at 85 ° C for about 10 minutes so as to denature the whey proteins, and mixed with a solution of 0.8 part gelatin, 0.8 part 70% whey protein concentrate and 0.3 parts by percentage of salt, dissolved in 8 parts of skim milk.

After cooling to a temperature suitable for the culture, a conventional acidifying culture was added and fermentation was started until the pH was about 4.8. Fermentation was stopped by heating to 80 ° C.

The product thus obtained was homogenized at a pressure of 1 x 10 ⁷ Pa (100 bar), filled into 1/4 liter containers, cooled to 10 ° C and stored at a low temperature.

The products had a final viscosity of 3.5 Pa · s after 302 seconds. This is an indication of a "fatty taste in the mouth." In addition, the products had too high a protein content, which could be felt in the mouth when consumed.

Claims (11)

1. Process for the preparation of a spreadable, water-predominantly continuous acidified cream containing more than 35 wt.% Fat, up to 3 wt.% Protein, pH less than 5.8, Stevens hardness at 5 ° C of 200 -1000 g, and at 20 ° C 50-300 g, the free fat content, defined as the amount of fat released when the product is subjected to heating at 65 ° C for 1 hour, is 30-85 wt.% On total fat, similar the melting properties of butter, including the steps of emulsifying the emulsion, homogenizing it, cooling it, filling the packaging and stabilizing the emulsion in the packaging, characterized in that the following steps are carried out in the following order a) preparing a fat emulsion in a water phase at a temperature of 10-60 ° C; b) homogenizing the emulsion; c) cooling the emulsion to an acidification temperature of 20-50 ° C; d) acidifying the emulsion to a pH of less than 5.8; e) optionally added other ingredients such as gelatin, thickeners, stabilizers, flavoring agents, coloring agents, preservatives, salt; PL 191 859 B1 f) subjecting the emulsion to heat treatment at 60-90 ° C for 5 seconds to 15 minutes, preferably using low shear; g) homogenizing the emulsion at a temperature of 60-90 ° C; h) optionally cooling the emulsion to 5-60 ° C; i) the product is filled into packages and cooled to a temperature of 5-15 ° C; j) the packed product is left to stabilize for 1 to 10 days at 5-15 ° C. Method according to claim 1, characterized in that the homogenization step (b) before acidification of the emulsion is carried out at a temperature of 40-60 ° C and a pressure of 1.5 x 10 ⁷ Pa to 2 x 10 ⁷ Pa, and homogenization after acidification step (g) is carried out at a temperature of 60-90 ° C and a pressure of 50x10 ⁶ Pa to 150x10 ⁶ Pa. A method according to claim 1 or 2, characterized in that in step (i) the product is packaged while hot at a temperature of 60-90 ° C. 4. A spreadable, water-predominant acidified cream, characterized in that it contains more than 35 wt.% Fat, up to 3 wt.% Protein, has a pH lower than 5.8, Stevens hardness at 5 ° C of 200-1000 g, and at a temperature of 20 ° C of 50-300 g, the free fat content, defined as the amount of fat released when the product is subjected to heating at 65 ° C for 1 hour, is 30-85 wt.% On total fat, with where the cream exhibits one of the following properties: (a) after heating for 32 seconds from 20-38 ° C, it has a viscosity (as defined herein) of less than 10 Pa · s, preferably 0.05-10 Pa · s, more preferably 3-10 Pa · s, and most preferably 5 -8 Pa · increases the shear rate of 10s ^-1 ; (b) after heating for 32 seconds from 20-38 ° C and then slowly increasing the temperature to 40 ° C for 270 seconds, it has a viscosity between 0.05 and 2.5 Pa · s, more preferably between 0.05 and 2 Pa · s, even more preferably between 0.05 and 1.6 Pa · s, and most preferably between 0.1 and 1.4 Pa · increases a shear rate of 10s ^-1 ; c) in one interval of 4 seconds during the 32 second measurement period in which the product is heated from 20-38 ° C, the average viscosity decrease is 2-15 Pa.second at a shear rate of 10s ^-1 , the cream contains intact fat globules and free fat in the form of loose, bridged aggregates of fat globules. Cream according to claim 4, characterized in that the protein is a dairy protein obtained from a dairy source selected from the group consisting of skim milk, buttermilk, concentrated milk protein, whey protein, butter serum, whole milk, fresh cheese, other suitable milk protein sources and combinations thereof. 6. Cream according to claim 4, characterized in that it has a total protein content between 0.1 and 3 wt.%, More preferably between 0.8 and 2.3 wt.%, Most preferably between 0.8 and 1.8 wt.%. Cream according to claim 4, characterized in that it contains a protein derived from butter whey in a quantity of 0.01-1% by weight, preferably 0.05-0.3% by weight. A cream according to claim 4, characterized in that it comprises 40-80 wt.% Free fat, preferably 50-75 wt.% Of total fat. 9. Cream according to claim 4, containing 40-80 wt.% Fat, preferably 40-70 wt.% Fat, most preferably 45-60 wt.% Fat. 10. Cream according to claim 4, having a weight ratio of fat content to protein content of the product in the range from 70: 1 to 12: 1, more preferably 60: 1 to 25: 1 and most preferably 40: 1 to 30: 1. Cream according to claim 4, characterized in that it comprises a fat blend with an N10 value between 40 and 80, and an N25 value between 5 and 15, and an N35 value between 0 and 5 combined with a difference between the N10 and N25 values between 35 and 65.